Chef John's Ranch Dressing Recipe
Ranch dressing is quick and easy to make at home. Just combine mayonnaise, sour cream, buttermilk, and herbs for a thick and creamy salad topping.
Grated blue cheese, instead of chunks, creates more blue cheese flavor in this easy, creamy dressing.
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
I made this without any modification and found it to be the best homemade ranch dressing out there. I use it as a dipping sauce or as a salad dressing for my chef salad with a little more buttermilk. I read some reviews that said it taste too mayo, however, mine did not have any mayo taste. You have to use the right kind of mayonnaise (I use Hellman's Real Mayo rather than Miracle Whip) as well as buttermilk to give it more of a ranch taste. Overall, my family and I really enjoy this ranch dressing and will never buy that nasty store bought dressing again.
I have to admit that I've been making homemade ranch dressing for many years, and this one is at least as good, if not better (don't tell anyone!), than mine! I love the 2 drops addition of worcestershire sauce and the fresh chives. By the way, Chef J, are you sure that most cowboys are vegetarian? I live in Texas and know a lot of cowboys-but it makes for a great story!
It was great! I didn't have all the spices, so I used what I had which was, garlic powder, salt, and dill weed. I also didn't like how the milk made it runny so the next time I omitted it entirely and instead of sour cream I used yogurt. For those rolling their eyes thinking how I completely changed it & shouldn't rate it, I am putting this to hopefully save some of you some money if you don't have all the ingredients and still want to try this. Like me. It will still taste really good.
I was looking for the stuff in the restaurants. I never liked that famous store bought brand...it never had the same flavor as say a good buffalo wing restaurant or even a good pizza parlor. So, I made this and tried to reduce the calories. I put less mayo and more low-fat sour cream. I amped up all the seasonings (dill and chives were fresh). I must've put about 3 tbsp of garlic because that is what I like about the restaurant versions, but after letting it sit over night it's a little garlic heavy. I will use less next time. I did not have any tarragon and I forgot to add the cayenne. Even with the things I forgot and too much garlic I prefer it to the famous valley. Thanks again Chef John for another excellent recipe!!!